Smoky Cheddar Skillet Cornbread
How to make Smoky Cheddar Skillet Cornbread Recipe - This cornbread baked in a cast-iron skillet is tender, sweet, smoky, and full of cheddar cheese. Have fun with different mix-in ingredients try adding bacon, onions, peppers, chicken, or beef. If you’d rather not use a castiron skillet, you can bake this recipe in an 8- or 9-inch baking dish. This is a great recipe to have the kids help measure and add the ingredients to the mixer. We enjoy this cornbread with chili, BBQ chicken, soups, and salads.
Ingredients:
6 ounces (1 1⁄2 sticks) unsalted butter, 1 stick softened, 1⁄2 stick cold
1⁄2 cup granulated sugar
2 large eggs plus 1 egg yolk
1 15-ounce can cream-style corn
11⁄2 cups all-purpose flour, divided
1 cup shredded cheddar cheese
1⁄2 cup cornmeal
1 1⁄4 teaspoons kosher salt, divided
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon smoked paprika
1⁄2 cup packed light brown sugar
Method:
1. Preheat the oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.
2. Add the softened 1 stick of butter and the sugar to the bowl of a stand mixer and beat on medium speed until light and fluffy. Slowly add the eggs and egg yolk, beating until well combined. Add the corn, 1 cup of the flour, the cheddar cheese, cornmeal, 1 teaspoon of the salt, the pepper, and paprika and beat on low until just combined. Transfer to the prepared skillet.
3. Add the brown sugar and the remaining 1⁄2 cup flour and 1⁄4 teaspoon salt to a medium bowl and mix to combine. Cube the 1⁄2 stick cold butter and add to the flour mixture. With a pastry cutter or fork, cut the butter into the dry ingredients until well combined and crumbly; this takes about 5 minutes. Sprinkle the streusel on top of the cornbread batter, then bake for 30 to 35 minutes, until cooked through.
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| Smoky Cheddar Skillet Cornbread |
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